Stage 1: Harvesting at the Source
Where it all begins.
In the shallow wetlands of Mithila, makhana is harvested by hand, just as it has been for generations.
Farmers step into the water at dawn, carefully collecting each seed from the lotus plant, guided by
experience rather than machines. This stage defines everything that follows. The purity of the water, the timing of the harvest, and the care taken at origin directly shape the quality of the final product. Nothing is rushed. Nothing is forced.
Stage 2: Sun Drying & Natural Maturation
Time does what technology cannot.
Once harvested, the seeds are naturally dried under the open sun. This slow, patient process allows the makhana to mature evenly, locking in its texture and structural strength.
No artificial acceleration. No shortcuts .This step is critical for achieving the clean puffing, low breakage, and consistent texture demanded by global buyers. Nature sets the pace and the quality follows.
Stage 3: Traditional Roasting & Popping
Skill passed down, not automated.
The dried seeds are roasted using traditional techniques, where heat, timing, and movement are controlled entirely by skilled hands. Each seed responds differently, and experience guides the process.
This is where makhana transforms dark shells giving way to light, airy kernels. The unmistakable sign of quality lies here: how well it pops, how evenly it opens, how clean the core remains. This is craftsmanship, not processing.
Stage 4: Sorting, Selection & Readiness for the World
From tradition to global standards.
After roasting, the makhana is carefully sorted and graded. Only seeds that meet size, colour, and quality expectations move forward. What remains is a product that is uniform, traceable, and export-ready.
At this stage, tradition meets discipline.
What began in water and sunlight is now prepared for global supply chains, and long-term partnerships.
Every batch tells the same story: consistency, care, and credibility.
